Tuesday, April 9, 2013

Julia Child's Gratin Dauphinois

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This winter, I found this incredible recipe in Julia Child's classic Mastering the Art of French Cooking.  It is really quite a simple recipe but the taste is truly special.

Although I use my mandoline slicer to make my potato slices thin and consistent, it isn't mandatory.  Just take a little time slicing and you'll get similar results.

Also, you'll need a baking dish that you can place on the stove-top.  I have an old Corning Ware shallow 10x10 pan that is safe for that use.  If you don't have a shallow baking dish you can do that with, just make sure that bake it a little extra time for the potatoes to be fully cooked, watching so that the top of the gratin doesn't get too dark.

 Julia Child's Gratin Dauphinois

  • 2 pounds starchy potatoes
  • 1/2 clove unpeeled garlic
  • 4 T butter
  • 1 t salt
  • 1/8 t pepper
  • 1 C (4 oz.) grated Swiss cheese
  • 1 C boiling milk or cream
  1. Preheat oven to 425 degrees. Peel the potatoes and slice them 1/8" thick. Place in cold water. Drain when ready to use.
  2. Prepare the baking dish by rubbing it with cut garlic. Smear the dish with 1 T of the butter.
  3. Drain the potatoes and dry them in a towel. Spread half of them in the bottom of the dish. Divide over them half the salt, pepper, cheese, and butter.
  4. Arrange the remaining potatoes over the first layer and season. Spread on the rest of the cheese and divide the butter over it. Pour on the boiling milk.  Set baking dish over heat on the stove-top and bring milk to a simmer.
  5. Set the baking dish in upper third of preheated oven. Bake for 20-30 minutes, until the potatoes are tender, the milk is absorbed, and the top is a golden brown.
Serves 6.

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